Chemistry Proect

To Study the Digestion of Starch by
Salivary Amylase and Effect of pH and

Temperature on it

Submitted by :
Class XII (CBSE)
Sr. Sec. School

Contents
1. Certificate
2. Acknowledgement
3. Verification
4. Objectives of the Project
5. Introduction
6. Material Required
7. Procedure
8. Observation
9. Conclusion
10.Bibliography

Certificate
This is to certify that the investigatory Chemistry project report entitled
“To Study the digestion of starch by salivary amylase and effect of
temperature and pH on it”
has been completed under my supervision.

Authorized Signatory
Chemistry Deptt.

Acknowledgement
As a student of class XII, I did this project as a part of my studies entitled “To
Study the digestion of starch by salivary amylase and effect of temperature
and pH on it”
I owe a deep sense of gratitude to my chemistry teacher whose valuable advice,
guidance help me in doing this project from conception to completion.
At the same time I can't forget to express my thankfulness to Principal of our
School for extending his generous patronage and constant encouragement.
Finally, I am thankful to my parents for helping me economically and my friends
for giving me a helping hand at every step of the project.

(Signature of Student)

Objectives of the Project Report

The main objective of this chemistry project report is “To Study the digestion of
starch by salivary amylase and effect of temperature and pH on it” and
 To study digestion of starch by saliva.
 To study the effect of temperature on the digestion of starch by saliva.
 To study the effect of pH on the salivary digestion of starch.

Introduction
Every health book insists on the chewing of food. The act of chewing stimulates
the excretion of saliva. Saliva mixes up with the food and helps its digestion. That
is, the enzyme ptyalin or amylase present in human saliva hydrolyse the big
molecules of food into many molecules. For example starch into mono-saccharides
maltose and glucose; proteins into amino acids and fats into fatty acids and
glycerol. Thus saliva not only helps in digestion of food but convert it into energy
generating substances. Further, enzymes and their activity are very sensitive to
temperature and pH. Even a slight variation in these two factors, can disrupt the
action of enzymes. In other words, digestion of food by salivary amylase is also
effected by pH and temperature and can be verified experimentally. For example,
hydrolysis of starch can be verified by testing it with iodine solution. Starch forms
blue coloured complex with iodine. If no starch is present in a system it will not
give blue colour with iodine.

Requirements for Chemistry Project
Report
The requirements for experiment of Chemistry Project Report are as under :
 Test tubes
 Test tube stand
 One dropper
 Beaker
 Stop watch
 Starch and Iodine solution
 Thermometer
 Dil. HCl and Dil NaOH solution.

Chemistry Experiment Procedure

Procedure for Chemistry Experiment is :
1) Collection of Saliva - Rinse mouth throughly with cold water and ensure that it
does not contain any food particles. Now take about 20ml of lupe warm water in
the mouth and gangle for about three minutes so that saliva mixes up well with it.
Spit this into a beaker. Filter, if there is any suspended impurity clear filtrate is
saliva solution and contains enzyme ptyalin.
2) Preparation of starch solution - Take about 0.5g of starch in a 100ml beaker and
add enough water to make a paste. Dilute the paste by adding 50ml water and boil
for about 5 min.
3) Digestion of starch (a) take 5ml of the starch solution in a test tube. Add 2 ml of
saliva solution into it. Mix the solutions well by shaking the tube carefully and start
a step watch. (b) After one minute take out two drops of the mixture solution from
the test tube with the help of a dropper and transfer it into another test tube
containing about one ml of 1% iodine solution. Note the colour produced, if any.
(c) Repeat this test after every one minute taking two drops of the mixture solution
and fresh 1% iodine solution continue until the test shows no blue colour. Record
the time and blue colour intensity.

Observation
Time Passed after 2
1 Min. 3 Min. 4 Min.
mixing Min.
Colour Intensity Deep Blue Blue Light Blue No Blue
Absence of blue colour on addition to iodine solution means absence of starch in
the mixture solution. That is whole of the starch has got digested or hydrolysed.

Procedure : Effect of temperature on the digestion of starch by saliva.

 Take three test tubes and label these 1, 2, 3.
 Take 5ml of the starch solution, 2ml of the saliva solution and 5 ml of water in
each test tube.
 Place test tube No. 1 in water at room temperature, test tube No.2 in a beaker
containing water at 500 C and test tube No.3 in boiling water.
 After 5 minutes, observe the colour change on mixing two drops of the mixture of
every tube with one ml of 1% iodine solution. Note the intensity of blue coloured
form.

Conclusion
Starch get hydrolysed by saliva amylase.

Procedure : To study the effect of pH on the salivary digestion of starch

1. Take three test tubes and label these 1, 2, 3.
2. Add 5ml of the starch solution, 2ml of the saliva solution in each test tube.
3. Now add 2 ml of water inn test tube No. 1, 2 ml of dil HCl in test tube No. 2 and
2ml of dil NaOH solution in test tube No. 3 and shake carefully.
4. Keep the three test tubes in water at room temperature for about 10 minutes.
5. Add two drops of the solution of each test tube with 1% iodine solution and
observe the colour change.

Conclusion
Temperature effects the digestion of starch by saliva with increase in temp salivary
analyse get inactivated and process of digestion do not take place.
Bibliography
Internet Source :
 www.google.com
 www.yahoo.com,
 www.wiki.com,

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To Study the Digestion of Starch by

Salivary Amylase and Effect of pH and

Objectives of the Project Report

Chemistry Experiment Procedure

Procedure : Effect of temperature on the digestion of starch by saliva.

Procedure : To study the effect of pH on the salivary digestion of starch

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